Saga, A Wagyu Tasting Journey At Yawaragi Restaurant In Hotel Okura

For one night only, four acclaimed Japanese chefs showcased exquisite culinary expressions using the very best Wagyu Beef from the famed Saga Prefecture in an elegant 7-course dinner at Yawaragi Restaurant in Hotel Okura Manila. From starters to mains and dessert, each masterfully executed dish reflected the long and meticulous process blending both science and nature behind the world famous Saga Beef. Head on over to your table and embark on a savory culinary journey...

Hotel Okura Manila, Newport World Resorts, Hotel Nikko Osaka and Philippine Wine Merchants hosted the exclusive eight-hands dinner Saga, A Wagyu Tasting Journey at Yawaragi Restaurant led by Chefs Minoru Takashima, Keiichiro Fujino, Ikuma Sato and Katsuji Kato. Throughout the dinner, the legendary buttery melt-in-your-mouth texture and exceptional glossy marbling or "tsuya-sashi" is celebrated with each course and tasty bite in a display of precision, balance and shared respect for Japanese produce and the culinary craft. Definitely one of my culinary highlights for the year and a memorable journey that lingers long after the last bite, read on for more on Saga, A Wagyu Tasting Journey at Yawaragi Restaurant in Hotel Okura Manila...

And there's just no better stage than the elegantly stylized recreation of a Japanese village at Yawaragi Restaurant in Hotel Okura Manila. Previously, Yawaragi Restaurant hosted the epic Rising Sons Dinner during the first International Manila Food Festival and there's just no grander setting anywhere in the metro (for more on Yawaragi Restaurant, see my post The Meat Of The Matter: Insightful Talks And An Elegant Rising Sons Dinner At The International Manila Food Festival In Newport World Resorts from August this year).  

And one of the world's prized and very best Wagyu Beef from Japan's Saga Prefecture deserves nothing less than the perfect stage to reveal its legendary savory richness. Yawaragi Restaurant is a visually stunning space feeding first the eyes before the sumptuous feast ahead, and it immediately impresses the very moment you enter. 

The stellar cast for the evening's exclusive dinner featured Hotel Nikko Osaka's Executive Chef Minoru Takashima, Hotel Okura Manila's Executive Chef Keiichiro Fujino, Specialty Sushi Chef Ikuma Sato and Specialty Teppan Chef Katsuji Kato from the newly minted Michelin Selected Yamazato of Hotel Okura Manila. 

Top management from Hotel Okura Manila were graced by the presence of Japanese Ambassador Endo Kazuya to formally open the grand affair... 

...as the featured chefs began their culinary performance in the open kitchens of Yawaragi Restaurant. 

For guests and diners, the open kitchen at Yawaragi Restaurant offers a glimpse of the tedious and meticulous process behind each course served at Saga, A Wagyu Tasting Journey in a display of both precision and artistry. This in itself is one more layer in the dining experience at Yawaragi Restaurant. 

And then, the first course was served...

Our Saga, A Wagyu Tasting Journey began with Hotel Okura Manila's Executive Chef Keiichiro Fujino's elegant Zensai, a beautifully plated starter with Saga Wagyu Ribeye, Okowa Chimaki, Kaki Persimmon and Saga Wagyu "Inside Round Trip" Terrine Foie Gras Monaka for a delicately balanced sweet and savory play of contrasting flavors. From the sweetness of the persimmon to the savory and nuanced beefy notes of the Saga Wagyu Beef, each intricate component opens the palate with its delectable weave of rich notes. Completing the starter is the savory steamed sticky rice wrapped in bamboo leaves delivering a flavorful burst with each bite. 

The medley of flavors are complemented by the refreshingly crisp notes of the Shichida Junmai-ginjo from the Tenzan Sake Brewery, cleansing the palate and preparing it for another tasty bite. 

For the second course, Hotel Nikko Osaka's Executive Chef Minoru Takashima and Hotel Okura Manila's Executive Chef Keiichiro Fujino presented the Hassun with Warayaki-Straw Smoked Saga Wagyu Tenderloin topped with crisp garlic chips and served with Ponzu and Sudachi Citrus. 

The distinctive pink hues of the Warayaki-Straw Smoked Saga Wagyu Tenderloin glistens under the warm light... 

...releasing a deep and rounded palate-draping richness followed by just a whisper of smoky hints. The legendary flavors of Saga Beef comes through in its purest and uncluttered form as one more tasty bite just brings it home. It's the subtle even nuanced play on flavors that highlights the richness of the Saga Beef, and there's no need to over complicate one of the world's most sought after beef. A light dab in Ponzu with a fresh squeeze of Sudachi Citrus are all you need. 

Yamazato Specialty Sushi Chef Ikuma Sato then served his signature Nigiri, an intricate Seasonal Nigiri Platter with Chutoro, Salmon and Shima Aji or White Trevally. 

The Seasonal Nigiri Platter offered fresh flavors with a vibrant briny sweetness for a welcome change of pace at the Saga, A Wagyu Tasting Journey. The freshness and quality of ingredients along with masterful execution threads the dining experience in a seamless transition for the next course...

...with the Nimono by Hotel Nikko Osaka's Executive Chef Minoru Takashima. The dish featured a tender simmered Saga Wagyu Rump with Kyota Yuba Dumpling in a light and delicate yet flavorful broth. The thin and amber-hued broth is deceptive, as one expects light notes. But one sip delivers a lingering beefy richness that can only come from premium beef. A bite of the tender Saga Wagyu Rump slowly melts in your mouth releasing even more flavors. A pinch of five-spice kicks up the comforting notes of the broth, complementing the savory notes of the Saga Wagyu Rump. 

For the next course, the Gin no Kurenai Rose Sake from Amabuki Sake Brewery was served...

...paired with the Teppanyaki by Yamazato Specialty Teppan Chef Katsuji Kato. The disciplined zen-like approach to plating and presentation is a recurring theme at the Saga, A Wagyu Tasting Journey adhering to centuries-old culinary tradition and aesthetics focusing on the freshness and quality of ingredients. 

Specialty Teppan Chef Katsuji Kato presents this philosophy in his expression of Teppanyaki with Grilled Saga Wagyu Sirloin served with seasonal vegetables and Saikyo Miso. 

And with beef of this quality, no sauce is needed, Just a dab of wasabi or a pinch of salt brings out the savory richness of the perfectly grilled Saga Wagyu Sirloin. That buttery richness drapes the palate with its famed glossy marbling releasing its distinctive and unmatched flavor. Saga Wagyu Beef truly is a class all its own. 

For the final savory course, Hotel Nikko Osaka's Executive Chef Minoru Takashima presented his Shokuji as the epic finale to the Saga, A Wagyu Tasting Journey at Yawaragi Restaurant. 

The lavish yet comforting grilled rice ball soup dish featured Shigureni Saga Wagyu Top Sirloin Cap on a mound of 16-Grain Rice paired with an assortment of Kyoto Pickles and Wasabi in a deceptively light yet flavorful broth. The rice ball is infused with concentrated flavors from the broth and the Shigureni Saga Wagyu Top Sirloin Cap, released with each tender bite. The Kyoto Pickles and wasabi adds that contrasting sharpness for an elegantly balanced finish. Each course served presented a lavish array of culinary expressions highlighting the unique and distinct flavors of Saga Wagyu Beef for a unique and memorable dining experience at Yawaragi Restaurant. 

How does one top an elegant feast of Saga Wagyu Beef? Leave it to Hotel Okura Manila's Executive Chef Keiichiro Fujino to create the perfect sweet ending with his decadent Kanmi with Satsumaimo Sweet Potato Cake, Caramelized Nuts, Kuromame Black Beans, Strawberries, Kyoho Grapes and Mint & Raspberry Sauce. 

And the biggest surprise of the dish? That has to be the Satsumaimo Sweet Potato Cake with its silky smooth texture and subtle sweetness ably complemented by its supporting cast of fruits, nuts and sweet Mint & Raspberry Sauce. From the very first course to the last, Saga, A Wagyu Tasting Journey teased and pleasured the palate with each succeeding dish in a memorable journey of flavors. 

Like wine, great produce is often shaped and defined by the land and its climate, traditions and uncompromising passion of its producers and farmers. The natural richness of the land, the mild climate, the pristine and crystal clear water and clean air of the Saga Prefecture becomes the perfect environment for one of the world's acclaimed beef. And for one memorable evening, I experienced Saga, A Wagyu Tasting Journey at Yawaragi Restaurant...

Yawaragi Restaurant is located at the 5th Floor of Hotel Okura Manila, 2 Portwood Street, Newport World Resorts, Newport City, Pasay City, Metro Manila. You can also visit their FB Page and IG Feed at https://www.facebook.com/hotelokuramnl and https://www.instagram.com/hotelokuramnl/ for more information and updates or call 0917 842 9067 for inquiries. 

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